Oil Free Red Cabbage Coleslaw
Author: www.gardenfreshfoodie.com
Recipe type: Salads
Cuisine: American
Prep time:
Total time:
Serves: 12-15
- Most of a head of red cabbage, shredded or chopped finely (8 cups)
- 2½ cups of shredded or julienne carrots
- ½ cup + 2 tbsp apple cider vinegar (we use Bragg’s raw)
- ¾ tsp salt
- 2 tbsp maple syrup, agave, or honey
- 1 cup of scallions
- 1 cup parsley
- 3 tbsp freshly chopped dill (or more to taste)
- pepper to taste
- 1 cup sunflower seeds
- Mix all ingredients in a large bowl, reserving sunflower seeds until ready to serve to provide maximum crunch. Add them in right before serving.
- Chill for a few hours before serving, to let flavors marinate. Can be made the day before and leftovers will last throughout the week.
- Makes a great topper for traditional salads, or as a topping for a veggie burger, like my Sweet Potato Veggie Burger or the Real Deal Veggie Burger!
Potassium 310 mg, Vitamin C 85%, 57% Vitamin A, 11% iron, 6% calcium per serving, based on 10 servings
Serving size: 1/10 Calories: 123 Fat: 7.4 g Saturated fat: .6 g Carbohydrates: 12.7 g Sugar: 5.5 g Fiber: 3.4 g Protein: 4.4 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/oil-free-red-cabbage-coleslaw/
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